If there’s ever been a cake that lives up to its name, this is it. With its soft, fluffy crumb and a caramelized coconut-pecan topping that’s both crunchy and rich, this dessert feels like comfort in every bite. Perfect for gatherings, celebrations, or just a cozy afternoon treat, this easy recipe is destined to become a family favorite.
🛒 Ingredients (Serves 8–10)
For the Cake
1 box yellow or white cake mix — or your favorite from-scratch version
Ingredients listed on the box (typically eggs, oil, and water)
For the Topping
½ cup unsalted butter — gives a luscious, buttery base
½ cup granulated sugar — sweet and perfectly caramelized
½ cup evaporated milk — adds creaminess and body
1 tsp vanilla extract — brings warmth and aroma
1 cup shredded sweetened coconut — for chewy, toasty texture
1 cup chopped pecans or walnuts — adds a satisfying crunch
👩🍳 Directions
1. Preheat the Oven
Heat the oven to 350°F (175°C).
Grease a 9×13-inch pan or line it with parchment paper for easy release.
2. Prepare the Cake Batter
Mix the cake batter following the package instructions or your preferred homemade recipe.
Pour it into the prepared pan and spread evenly.
3. Make the Topping
In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, evaporated milk, and vanilla.
Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly.
Remove from heat and fold in the coconut and nuts until well combined.
4. Assemble the Cake
Spoon the warm topping over the cake batter, spreading it evenly.
Lightly press the topping with a spatula so it nestles slightly into the surface.
5. Bake
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
The topping will bubble and caramelize as it bakes—that’s the magic happening.
6. Cool & Serve
Let the cake cool completely in the pan on a wire rack.
Slice and enjoy as-is, or serve with a scoop of vanilla ice cream for an extra treat.